CN113881543A - Hypha and grain fermented vinegar with blood vessel softening and sterilizing effects and preparation method thereof - Google Patents
Hypha and grain fermented vinegar with blood vessel softening and sterilizing effects and preparation method thereof Download PDFInfo
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- CN113881543A CN113881543A CN202111345498.1A CN202111345498A CN113881543A CN 113881543 A CN113881543 A CN 113881543A CN 202111345498 A CN202111345498 A CN 202111345498A CN 113881543 A CN113881543 A CN 113881543A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
Abstract
The invention discloses hypha and grain fermented vinegar with blood vessel softening and sterilization effects and a preparation method thereof, wherein the hypha and grain fermented vinegar comprises the following steps: s101: raw material treatment: selecting clean, mildew-free and plump wheat, cleaning, air drying, pulverizing with bran into whole wheat flour, and pulverizing Ganoderma into powder; s102: raw material liquefaction: mixing the treated whole wheat flour and water in a ratio of 1:4 in a mixing tank, adding 0.25% of alpha-amylase (2000 u/g of enzyme preparation) during mixing, controlling the pH value to be 6.0-6.5, controlling the temperature to be 85-90 ℃, maintaining for 1-2h, boiling and cooling to 35-40 ℃ to obtain liquefied mash for later use; according to the invention, the ganoderma lucidum mycelium powder is added during vinegar fermentation, so that the flavone content of vinegar can be obviously improved, namely the antioxidation of the vinegar is improved, and the vinegar has obvious effects on delaying senescence, whitening, relieving cough and asthma, tonifying qi and soothing nerves, enhancing immunity, resisting bacteria and the like.
Description
Technical Field
The invention relates to the technical field of vinegar processing, in particular to hypha and grain fermented vinegar with blood vessel softening and sterilization effects and a preparation method thereof.
Background
The edible vinegar is widely used as a seasoning by people for thousands of years, people have more and more clear understanding on the health care effect of the edible vinegar in the long-term adaptation process, the edible vinegar contains rich amino acids, various carbohydrate substances, organic acids, ligustrazine, polyphenol, flavone and the like, the nutrition is very rich, the edible vinegar has various physiological and pharmacological activities of resisting fatigue, resisting oxidation, regulating the acid-base balance of blood, softening blood vessels, preventing arteriosclerosis and the like, and the health care, food therapy and the like of the edible vinegar draw more and more attention of people.
The ganoderma lucidum mycelia contain active ingredients such as amino acid, alkaloid, adenosine, organic germanium, flavone and the like, researches show that the functional ingredients of the ganoderma lucidum mycelia have remarkable effects on delaying senility, whitening skin, relieving cough and asthma, tonifying qi and soothing nerves, enhancing immunity, resisting bacteria and the like, and the production of vinegar by taking the ganoderma lucidum mycelia as a raw material is receiving great attention of more students, merchants and consumers.
Disclosure of Invention
The invention aims to provide hypha and grain fermented vinegar with the effects of softening blood vessels and sterilizing and a preparation method thereof, and aims to solve the technical problem of adding ganoderma lucidum hypha into vinegar.
In order to achieve the purpose, the invention provides the following technical scheme: the hypha and grain fermented vinegar with the effects of softening blood vessels and sterilizing and the preparation method thereof comprise the following steps:
s101: raw material treatment: selecting clean, mildew-free and plump wheat, cleaning, air drying, pulverizing with bran into whole wheat flour, and pulverizing Ganoderma into powder;
s102: raw material liquefaction: mixing the treated whole wheat flour and water in a ratio of 1:4 in a mixing tank, adding 0.25% of alpha-amylase (2000 u/g of enzyme preparation) during mixing, controlling the pH value to be 6.0-6.5, controlling the temperature to be 85-90 ℃, maintaining for 1-2h, boiling and cooling to 35-40 ℃ to obtain liquefied mash for later use;
s103: and (3) saccharifying the saccharified yeast under heat preservation: adding aroma-enhancing saccharifying yeast which accounts for 3-8% of the mass of the whole wheat flour into the liquefied mash in the S102, keeping the temperature at 35-40 ℃ for 1-2h, and cooling to 30 ℃ to obtain saccharifying liquid for later use;
s104: alcohol fermentation: reducing the temperature of the saccharification liquid in the step S103 to 26-30 ℃, adding saccharomyces cerevisiae and wheat starter, uniformly stirring, and performing alcohol fermentation to obtain mature wine mash;
s105: acetic acid fermentation: inoculating acetic acid bacteria into the mature fermented mash in S104, and stirring and mixing the mature fermented mash and ganoderma lucidum mycelium powder according to the mass of 10-20% to perform acetic acid fermentation, wherein the fermentation temperature is 34-37 ℃.
Preferably, the crushed and size-adjusted raw material in S101 is crushed by a hammer mill, and the fineness of the crushed and size-adjusted raw material is about 40 meshes.
Preferably, 0.1% anhydrous calcium chloride is added to said S102.
Preferably, oxygen is introduced for 5-10 minutes at the initial stage of the alcohol fermentation of S104, then the fermentation tank is vacuumized and sealed, the pressure of the fermentation tank is 0.1-0.3MPa, the fermentation temperature is 30-32 ℃, and the fermentation time is 60-7 Oh.
Preferably, before S105, water is added to wash the tank, the air filter is sterilized by formaldehyde, the empty tank is sterilized at 0.98MPA pressure for 30min, then the mash is input, and acetic acid bacteria are inoculated at 30 ℃.
Preferably, in S105, the ventilation rate is 1: 0.07m3/m3And after 30-60 minutes, changing the ventilation volume to 1: 0.1m3/m3。
Preferably, in S105, vinegar is taken once every 24 hours, and the wine mash and ganoderma lucidum mycelium powder are supplemented after vinegar is taken each time.
Preferably, in S105, the poria cocos, the red dates and the medlar fermentation broth are added: the volume ratio of the zymolytic poria cocos to the red dates to the medlar is 2: 1: 1, adding an acetic acid lactic acid starter with the mass volume ratio of the mixed solution of 8-10% to perform aerobic acetic acid lactic acid fermentation.
Preferably, the S105 is added with a fruit fermentation liquid, and the fruit includes apple, orange and the like.
Preferably, the fruit fermentation liquor and the mature fermented wine are stirred and mixed according to the mass ratio of 2-20%.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the ganoderma lucidum mycelium powder is added during vinegar fermentation, so that the flavone content of vinegar can be obviously improved, namely the antioxidation of vinegar is improved, the vinegar has the function of softening blood vessels, and the vinegar has obvious effects on delaying senescence, whitening, relieving cough and asthma, tonifying qi and soothing nerves, enhancing immunity, resisting bacteria and the like.
2. According to the invention, the ganoderma lucidum mycelium powder, the poria cocos, the red dates and the medlar are added into the vinegar, so that the vinegar is richer in nutrition, and the taste of the vinegar is adjusted by adding the fruit fermentation liquor, so that the taste is better.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the invention provides a technical scheme that: the hypha and grain fermented vinegar with the effects of softening blood vessels and sterilizing and the preparation method thereof comprise the following steps:
s101: raw material treatment: selecting clean, mildew-free and plump wheat, cleaning, air drying, pulverizing with bran into whole wheat flour, and pulverizing Ganoderma into powder;
s102: raw material liquefaction: mixing the treated whole wheat flour and water in a ratio of 1:4 in a mixing tank, adding 0.25% of alpha-amylase (2000 u/g of enzyme preparation) during mixing, controlling the pH value to be 6.0-6.5, controlling the temperature to be 85-90 ℃, maintaining for 1-2h, boiling and cooling to 35-40 ℃ to obtain liquefied mash for later use;
s103: and (3) saccharifying the saccharified yeast under heat preservation: adding aroma-enhancing saccharifying yeast which accounts for 3-8% of the mass of the whole wheat flour into the liquefied mash in the S102, keeping the temperature at 35-40 ℃ for 1-2h, and cooling to 30 ℃ to obtain saccharifying liquid for later use;
s104: alcohol fermentation: reducing the temperature of the saccharification liquid in the step S103 to 26-30 ℃, adding saccharomyces cerevisiae and wheat starter, uniformly stirring, and performing alcohol fermentation to obtain mature wine mash;
s105: acetic acid fermentation: and (5) inoculating acetic acid bacteria into the mature fermented glutinous rice in the step S104, stirring the mature fermented glutinous rice, mixing with acetic acid, and fermenting at the fermentation temperature of 34-37 ℃.
Wherein, the crushed and size-mixed raw materials in the step S101 are crushed by a hammer mill, and the fineness of the crushed and size-mixed raw materials is about 40 meshes.
0.1% anhydrous calcium chloride was added to the S102.
And (3) introducing oxygen for 5-10 minutes at the initial stage of the alcoholic fermentation of S104, vacuumizing the fermentation tank and sealing the fermentation tank, wherein the pressure of the fermentation tank is 0.1-0.3MPa, the fermentation temperature is 30-32 ℃, and the fermentation time is 60-7 Oh.
Before S105, adding water to wash the tank, sterilizing the air filter with formaldehyde, sterilizing the empty tank for 30min at the pressure of 0.98MPA, inputting the fermented glutinous rice, and inoculating acetic acid bacteria at the temperature of 30 ℃.
In S105, the ventilation rate is 1: 0.07m3/m3And after 30-60 minutes, changing the ventilation volume to 1: 0.1m3/m3。
In S105, vinegar is taken once every 24 hours, and wine mash is supplemented in time after vinegar is taken each time.
In example one, no ganoderma lucidum hyphae were added.
Example two:
the invention provides a technical scheme that: the hypha and grain fermented vinegar with the effects of softening blood vessels and sterilizing and the preparation method thereof comprise the following steps:
s101: raw material treatment: selecting clean, mildew-free and plump wheat, cleaning, air drying, pulverizing with bran into whole wheat flour, and pulverizing Ganoderma into powder;
s102: raw material liquefaction: mixing the treated whole wheat flour and water in a ratio of 1:4 in a mixing tank, adding 0.25% of alpha-amylase (2000 u/g of enzyme preparation) during mixing, controlling the pH value to be 6.0-6.5, controlling the temperature to be 85-90 ℃, maintaining for 1-2h, boiling and cooling to 35-40 ℃ to obtain liquefied mash for later use;
s103: and (3) saccharifying the saccharified yeast under heat preservation: adding aroma-enhancing saccharifying yeast which accounts for 3-8% of the mass of the whole wheat flour into the liquefied mash in the S102, keeping the temperature at 35-40 ℃ for 1-2h, and cooling to 30 ℃ to obtain saccharifying liquid for later use;
s104: alcohol fermentation: reducing the temperature of the saccharification liquid in the step S103 to 26-30 ℃, adding saccharomyces cerevisiae and wheat starter, uniformly stirring, and performing alcohol fermentation to obtain mature wine mash;
s105: acetic acid fermentation: inoculating acetic acid bacteria into the mature fermented mash in S104, and stirring and mixing the mature fermented mash and ganoderma lucidum mycelium powder according to the mass of 10-20% to perform acetic acid fermentation, wherein the fermentation temperature is 34-37 ℃.
Wherein, the crushed and size-mixed raw materials in the step S101 are crushed by a hammer mill, and the fineness of the crushed and size-mixed raw materials is about 40 meshes.
0.1% anhydrous calcium chloride was added to the S102.
And (3) introducing oxygen for 5-10 minutes at the initial stage of the alcoholic fermentation of S104, vacuumizing the fermentation tank and sealing the fermentation tank, wherein the pressure of the fermentation tank is 0.1-0.3MPa, the fermentation temperature is 30-32 ℃, and the fermentation time is 60-7 Oh.
Before S105, adding water to wash the tank, sterilizing the air filter with formaldehyde, sterilizing the empty tank for 30min at the pressure of 0.98MPA, inputting the fermented glutinous rice, and inoculating acetic acid bacteria at the temperature of 30 ℃.
In S105, the ventilation rate is 1: 0.07m3/m3And after 30-60 minutes, changing the ventilation volume to 1: 0.1m3/m3。
And in the S105, the vinegar is taken once every 24 hours, and the wine mash and the ganoderma lucidum mycelium powder are supplemented in time after the vinegar is taken each time.
In the second example, Ganoderma lucidum mycelia were added.
Example three:
the invention provides a technical scheme that: the hypha and grain fermented vinegar with the effects of softening blood vessels and sterilizing and the preparation method thereof comprise the following steps:
s101: raw material treatment: selecting clean, mildew-free and plump wheat, cleaning, air drying, pulverizing with bran into whole wheat flour, and pulverizing Ganoderma into powder;
s102: raw material liquefaction: mixing the treated whole wheat flour and water in a ratio of 1:4 in a mixing tank, adding 0.25% of alpha-amylase (2000 u/g of enzyme preparation) during mixing, controlling the pH value to be 6.0-6.5, controlling the temperature to be 85-90 ℃, maintaining for 1-2h, boiling and cooling to 35-40 ℃ to obtain liquefied mash for later use;
s103: and (3) saccharifying the saccharified yeast under heat preservation: adding aroma-enhancing saccharifying yeast which accounts for 3-8% of the mass of the whole wheat flour into the liquefied mash in the S102, keeping the temperature at 35-40 ℃ for 1-2h, and cooling to 30 ℃ to obtain saccharifying liquid for later use;
s104: alcohol fermentation: reducing the temperature of the saccharification liquid in the step S103 to 26-30 ℃, adding saccharomyces cerevisiae and wheat starter, uniformly stirring, and performing alcohol fermentation to obtain mature wine mash;
s105: acetic acid fermentation: inoculating acetic acid bacteria into the mature fermented mash in S104, and stirring and mixing the mature fermented mash and ganoderma lucidum mycelium powder according to the mass of 10-20% to perform acetic acid fermentation, wherein the fermentation temperature is 34-37 ℃.
Wherein, the crushed and size-mixed raw materials in the step S101 are crushed by a hammer mill, and the fineness of the crushed and size-mixed raw materials is about 40 meshes.
0.1% anhydrous calcium chloride was added to the S102.
And (3) introducing oxygen for 5-10 minutes at the initial stage of the alcoholic fermentation of S104, vacuumizing the fermentation tank and sealing the fermentation tank, wherein the pressure of the fermentation tank is 0.1-0.3MPa, the fermentation temperature is 30-32 ℃, and the fermentation time is 60-7 Oh.
Before S105, adding water to wash the tank, sterilizing the air filter with formaldehyde, sterilizing the empty tank for 30min at the pressure of 0.98MPA, inputting the fermented glutinous rice, and inoculating acetic acid bacteria at the temperature of 30 ℃.
In S105, the ventilation rate is 1: 0.07m3/m3And after 30-60 minutes, changing the ventilation volume to 1: 0.1m3/m3。
And in the S105, the vinegar is taken once every 24 hours, and the wine mash and the ganoderma lucidum mycelium powder are supplemented in time after the vinegar is taken each time.
And adding poria cocos, red dates and wolfberry fermentation liquor into the S105: the volume ratio of the zymolytic poria cocos to the red dates to the medlar is 2: 1: 1, adding an acetic acid lactic acid starter with the mass volume ratio of the mixed solution of 8-10% to perform aerobic acetic acid lactic acid fermentation.
And S105, adding fruit fermentation liquor, wherein the fruits comprise apples, oranges and the like, and stirring and mixing the fruit fermentation liquor and the mature wine mash according to the mass of 2-20%.
In the third embodiment, not only the ganoderma lucidum mycelia, but also the poria cocos, the red dates and the medlar are added, so that the vinegar is richer in nutrition, and the taste of the vinegar is adjusted by adding the fruit fermentation liquor.
Preparing a DPPH solution: taking VC as reference, accurately weighing 20mg of DPPH, dissolving with anhydrous ethanol, fixing volume in a 250mL volumetric flask, keeping DPPH concentration at 80mg/L, adding to-be-detected solution ImL and isovolumetric 80mg/LDPPH solution into the same test tube with a plug, shaking up, measuring absorbance A at wavelength of 517nm with anhydrous ethanol as reference after 30miniSimultaneously measuring the absorbance value A of a mixed solution of 80mg/L DPPH solution and equal volume of absolute ethyl alcoholcAnd the absorbance value A of the mixed solution of the solution to be detected and the equal volume of the absolute ethyl alcoholjThe clearance was calculated according to the following formula:
clearance rate ═ 1- (A)i-Aj)/Ac]*100％。
5 samples of the product of example one, example two and example three were taken and 15 samples were added to an equal volume of DPPH solution, and the results of the measurement of 5 samples at a concentration of 0.1mg/ml are shown in Table 1.
Table 1: cleaning of DPPH solutions with Vinegar in examples one, two and three
As can be seen from table 1, when vinegar is fermented, the ganoderma lucidum mycelium powder is added, so that the flavone content of the vinegar can be obviously improved, the antioxidation of the vinegar is improved, and the vinegar has obvious effects of delaying senescence, whitening, relieving cough and asthma, tonifying qi and soothing the nerves, enhancing immunity, resisting bacteria and the like.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. Hypha and grain fermented vinegar with blood vessel softening and sterilizing effects and a preparation method thereof are characterized in that: also comprises the following steps:
s101: raw material treatment: selecting clean, mildew-free and plump wheat, cleaning, air drying, pulverizing with bran into whole wheat flour, and pulverizing Ganoderma into powder;
s102: raw material liquefaction: mixing the treated whole wheat flour and water in a ratio of 1:4 in a mixing tank, adding 0.25% of alpha-amylase (2000 u/g of enzyme preparation) during mixing, controlling the pH value to be 6.0-6.5, controlling the temperature to be 85-90 ℃, maintaining for 1-2h, boiling and cooling to 35-40 ℃ to obtain liquefied mash for later use;
s103: and (3) saccharifying the saccharified yeast under heat preservation: adding aroma-enhancing saccharifying yeast which accounts for 3-8% of the mass of the whole wheat flour into the liquefied mash in the S102, keeping the temperature at 35-40 ℃ for 1-2h, and cooling to 30 ℃ to obtain saccharifying liquid for later use;
s104: alcohol fermentation: reducing the temperature of the saccharification liquid in the step S103 to 26-30 ℃, adding saccharomyces cerevisiae and wheat starter, uniformly stirring, and performing alcohol fermentation to obtain mature wine mash;
s105: acetic acid fermentation: inoculating acetic acid bacteria into the mature fermented mash in S104, and stirring and mixing the mature fermented mash and ganoderma lucidum mycelium powder according to the mass of 10-20% to perform acetic acid fermentation, wherein the fermentation temperature is 34-37 ℃.
2. The fermented vinegar with hypha and grain for softening blood vessels and sterilizing and the preparation method thereof according to claim 1 are characterized in that: and in the step S101, crushing the size-mixing raw materials by using a hammer mill, wherein the fineness of the crushed size-mixing raw materials is about 40 meshes.
3. The fermented vinegar with hypha and grain for softening blood vessels and sterilizing and the preparation method thereof according to claim 1 are characterized in that: 0.1% anhydrous calcium chloride was added to the S102.
4. The fermented vinegar with hypha and grain for softening blood vessels and sterilizing and the preparation method thereof according to claim 1 are characterized in that: and (3) introducing oxygen for 5-10 minutes at the initial stage of the alcoholic fermentation of S104, vacuumizing the fermentation tank and sealing the fermentation tank, wherein the pressure of the fermentation tank is 0.1-0.3MPa, the fermentation temperature is 30-32 ℃, and the fermentation time is 60-7 Oh.
5. The fermented vinegar with hypha and grain for softening blood vessels and sterilizing and the preparation method thereof according to claim 1 are characterized in that: before S105, adding water to wash the tank, sterilizing the air filter with formaldehyde, sterilizing the empty tank for 30min at the pressure of 0.98MPA, inputting the fermented glutinous rice, and inoculating acetic acid bacteria at the temperature of 30 ℃.
6. The fermented vinegar with hypha and grain for softening blood vessels and sterilizing and the preparation method thereof according to claim 1 are characterized in that: in S105, the ventilation rate is 1: 0.07m3/m3And after 30-60 minutes, changing the ventilation volume to 1: 0.1m3/m3。
7. The fermented vinegar with hypha and grain for softening blood vessels and sterilizing and the preparation method thereof according to claim 1 are characterized in that: and in the S105, the vinegar is taken once every 24 hours, and the wine mash and the ganoderma lucidum mycelium powder are supplemented in time after the vinegar is taken each time.
8. The fermented vinegar with hypha and grain for softening blood vessels and sterilizing and the preparation method thereof according to claim 1 are characterized in that: and adding poria cocos, red dates and wolfberry fermentation liquor into the S105: the volume ratio of the zymolytic poria cocos to the red dates to the medlar is 2: 1: 1, adding an acetic acid lactic acid starter with the mass volume ratio of the mixed solution of 8-10% to perform aerobic acetic acid lactic acid fermentation.
9. The fermented vinegar with hypha and grain for softening blood vessels and sterilizing and the preparation method thereof according to claim 1 are characterized in that: and S105, adding a fruit fermentation liquid into the fruit fermentation liquid, wherein the fruit comprises apples, oranges and the like.
10. The fermented vinegar with hypha and grain functions of softening blood vessels and sterilizing and the preparation method thereof according to claim 9, wherein the fermented vinegar is characterized in that: the fruit fermentation liquor and the mature fermented wine are stirred and mixed according to the mass ratio of 2-20%.
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| CN105154306A (en) * | 2015-09-14 | 2015-12-16 | 胡志荣 | Preparation method of ganoderma lucidum healthy vinegar |
| CN106167756A (en) * | 2016-02-29 | 2016-11-30 | 南京工业大学 | A kind of fermentation preparation improveing liquid local flavor vinegar |
| CN113564015A (en) * | 2021-08-10 | 2021-10-29 | 江苏恒顺醋业股份有限公司 | Liquid fermentation vinegar and preparation method thereof |
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2021
- 2021-11-15 CN CN202111345498.1A patent/CN113881543A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102408979A (en) * | 2011-11-23 | 2012-04-11 | 高冰 | Method for preparing wild papaya fruit vinegar and wild papaya fruit vinegar prepared by method |
| CN103525682A (en) * | 2013-11-11 | 2014-01-22 | 山西梁汾醋业有限公司 | Vinegar brewing method preventing mycoderm and vinegar flies from being generated |
| CN105154306A (en) * | 2015-09-14 | 2015-12-16 | 胡志荣 | Preparation method of ganoderma lucidum healthy vinegar |
| CN106167756A (en) * | 2016-02-29 | 2016-11-30 | 南京工业大学 | A kind of fermentation preparation improveing liquid local flavor vinegar |
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